CAULIFLOWER AND ZUCCHINI FRITTATA
Serves: 6
8 large eggs
1/4 cup (60 ml) light cream (10%)
1/2 tsp (2.5 ml) freshly ground pepper
1/4 tsp (1 ml) salt
1 cup (250 ml) crumbled feta cheese, divided
1/4 cup (60 ml) sliced green onion
2 tbsp (30 ml) chopped fresh parsley
3 tbsp (45 ml) canola oil
2 cups (500 ml) small cauliflower florets
2 cups (500 ml) thinly sliced zucchini (1/8 inch/3 mm) 2 cloves garlic, finely chopped 1/4 cup (60 ml) freshly grated Parmesan cheese
1. Whisk together eggs, cream, pepper and salt until blended. Stir in 3/4 cup (180 ml) feta cheese, green onion and parsley; set aside. Preheat broiler.
2. Heat oil in a large deep ovenproof non-stick frying pan over medium heat. Add cauliflower and zucchini; sauté until lightly browned and tender, about 5 minutes.
3. Add garlic and sauté for 1 minute.
4. Pour egg mixture over cauliflower mixture and cook, lifting edges of frittata occasionally with a spatula, allowing uncooked egg mixture to run underneath.
5. Cook until frittata is almost set in centre. Remove from heat.
6. Sprinkle remaining 1/4 cup (60 ml) feta cheese and Parmesan cheese over frittata.
7. Broil in centre of oven until frittata is set and lightly browned, about 5 minutes.
8. Cut into wedges and serve.